Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
Curr Top Med Chem. 2021 Oct 25;21(17):1519-1537. doi: 10.2174/1568026621666210524100632.
Tea, a worldwide popular beverage rich in polyphenols, contributes to the prevention of many diseases and thus is beneficial to human health. Tea is a product through processing the fresh leaves picked from the plant Camellia sinensis (C. sinensis, genus Camellia section Thea). To date, systematic studies have been conducted on the phytochemicals from more than 20 tea varieties and related tea products, resulting in the structural determination of over 400 constituents viz. different types of polyphenols, purines, and their derivatives, mono to tetra-terpenoids, and minor other phytomolecules. These various tea phytochemicals contribute to the anti-oxidative effects, anti-diabetes, anti-inflammation, anti-cancer, blood lipid reduction, neuroprotection, anti-Alzheimer's disease, hepatoprotection, and anti-microbial activities, etc. Staphylococcus aureus (S. aureus), the significant human pathogens, could cause nosocomial and community-acquired infections, which is also responsible for various infectious diseases from mild to severe life-threatening conditions, such as bacteremia (bloodstream infection), endocarditis (heart valves infection), pneumonia, and meningitis (brain infection), leading to 2% clinical disease in of all patient admissions. The multidrug resistance (MDR) and antibiotics losing efficacy, esp. in methicillin resistance Staphylococcus aureus (MRSA) urge for novel antimicrobial agents. The MRSA strains are resistant to the entire class of β-lactam antibiotics and limit effective treatment, leading to still spread of staphylococcal infections. MRSA also exhibits resistance to cephalosporins, macrolides, fluoroquinolones, aminoglycosides, and glycopeptides (teicoplanine and vancomycin), leading to resistant strains-glycopeptide resistant strain (GRSA) and glycopeptide intermediate (GISA) S. aureus. In this review, chemical constituents responsible for the anti-MRSA activity of tea are explored.
茶是一种在全世界都很受欢迎的富含多酚的饮料，有助于预防许多疾病，因此对人类健康有益。茶是一种通过加工从茶树（Camellia sinensis，茶属山茶科）采摘的新鲜叶子制成的产品。迄今为止，对 20 多种茶叶品种和相关茶叶产品中的植物化学物质进行了系统研究，从而确定了 400 多种成分的结构，如不同类型的多酚、嘌呤及其衍生物、单萜到四萜烯，以及少量其他植物分子。这些不同的茶植物化学物质有助于发挥抗氧化、抗糖尿病、抗炎、抗癌、降血脂、神经保护、抗老年痴呆症、保肝和抗菌活性等作用。金黄色葡萄球菌（Staphylococcus aureus，S. aureus）是重要的人类病原体，可引起医院获得性和社区获得性感染，也是各种从轻度到严重危及生命的传染病的原因，如菌血症（血流感染）、心内膜炎（心脏瓣膜感染）、肺炎和脑膜炎（脑感染），导致所有入院患者中有 2%的临床疾病。多药耐药性（MDR）和抗生素失效，特别是耐甲氧西林金黄色葡萄球菌（MRSA），迫切需要新型抗菌剂。MRSA 菌株对整个β-内酰胺类抗生素都有耐药性，限制了有效治疗，导致葡萄球菌感染仍在传播。MRSA 还对头孢菌素、大环内酯类、氟喹诺酮类、氨基糖苷类和糖肽类（替考拉宁和万古霉素）产生耐药性，导致耐药菌株-糖肽耐药菌株（GRSA）和糖肽中间耐药菌株（GISA）金黄色葡萄球菌。本综述探讨了茶叶中具有抗 MRSA 活性的化学成分。
